Chocolate Egg Cream Cupcakes

Total Time:
1 hr 20 min
55 min
25 min

6 cupcakes

  • For the cupcakes:
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup chocolate syrup
  • 2/3 cup all-purpose flour
  • 1/3 cup granulated sugar
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup vegetable oil
  • 1 large egg
  • 2 tablespoons whole milk
  • 1/2 teaspoon vanilla extract
  • For the frosting:
  • 1 ounce milk chocolate, chopped
  • 6 tablespoons unsalted butter, cut into pieces, at room temperature
  • 1/2 teaspoon vanilla extract
  • 2 cups confectioners' sugar
  • 1/4 cup whole milk
  • 2 tablespoons unsweetened cocoa powder
  • 2 pinches of salt
  • 2 tablespoons malted milk powder
  • Small pretzel rods, for topping
  • Make the cupcakes: Preheat the oven to 350 degrees F. Line a 6-cup muffin pan with paper liners. Whisk the cocoa powder with 1/3 cup hot water in a bowl. Whisk in the chocolate syrup until smooth; let cool slightly. In a large bowl, whisk the flour, granulated sugar, baking soda, baking powder and salt.

  • Whisk the vegetable oil, egg, milk and vanilla into the cocoa mixture until smooth, then fold into the flour mixture until just combined. Divide among the muffin cups. Bake until a toothpick comes out clean, 18 to 20 minutes. Let cool 10 minutes in the pan, then remove to a rack to cool completely.

  • Make the frosting: Put the chocolate in a microwave-safe bowl; microwave on 70 percent power in 30-second intervals, stirring, until melted. Let cool slightly. Beat the butter, vanilla and confectioners' sugar with a mixer on medium-high speed until fluffy. Add 3 tablespoons milk; beat until smooth, 3 minutes. Remove half of the frosting to a separate bowl; add the cocoa powder, melted chocolate and a pinch of salt and beat until fluffy, 2 minutes. Mix the remaining 1 tablespoon milk and the malted milk powder in a cup, then add to the plain frosting; add a pinch of salt and beat until fluffy, about 2 minutes. If the frosting is too soft, cover and chill until it is firm enough to pipe.

  • Frost the cupcakes (see below) and top with pretzel rods.

  • How to swirl the frosting:

  • Put the 2 frostings in separate pastry bags (or zip-top bags). Snip off the tips. Position side by side in another pastry bag fitted with a large star tip.

  • Pipe the frosting onto the cupcakes in a spiral motion to create a swirl.

  • Photograph by David Malosh

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    This recipe is featured in:

    Comforting Desserts